Chocolate Puddings

Ingredients

• 1 packet Green's Sponge Mixture (Chocolate Flavour)
• 2 Eggs
• 3 ozs. Butter
• a pinch of Salt

Method

1. 1

   Whisk the Eggs well with the Salt and gradually add the Sponge Mixture, beating well.

2. 2

   Add the creamed Butter and beat all to a smooth batter.

3. 3

   Put into well-greased Castle Pudding Tins and bake in a moderate oven for from 10 to 15 minutes.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 13. The excerpt below is the record exactly as published.

2 ozs. Butter, White of one Egg. Butter and Sugar together, then add the White of one Egg (well whisked) and stir METHOD.—Beat the thoroughly. A Cream made according to these directions is generally considered preferable to Jam or Marmalade in a Chocolate Swiss Roll. WATER ICING. Mix the necessary amount of Icing Sugar with sufficient warm water to obtain a creamy consistency. 22 BANANA FILLING. INGREDIENTS.—2 Bananas, a Itttle Strawberry Jam. METHOD.—Make a Victoria Sandwich as per directions on the. packet of Green’s Sponge Mixture. When quite cold, cover one half with thin slices of Banana and spread a thin layer of Jam on the other half. Then place the two pieces together and press shghtly. ALMOND PASTE. INGREDIENTS .—6 ozs. Ground Almonds, 9 ozs. Castor Sugar, 1 Egg. MrtTHOD.—Knead the Ground Almonds, Sugar and Egg thoroughly together, and roll out to the required thickness. How to ICE YOUR CAKES at HOME WITH Green’s Fondant Icing. A SOFT ICING FOR CAKES in Three Flavours: CHOCOLATE, STANDARD. STRAWBERRY. Remove the Fondant Icing from the foil wrapping ; break into small pieces and place in a saucepan, then add a large teaspoonful of water. Warm gently, stirring all the time, until the Icing is just sufficiently liquid to spread. When of a thin, creamy con- sistency, pour on to the cake and spread quickly with a knife. DO NOT OVERHEAT or the Icing will lose its gloss. In order to obtain the best results, the surface of the cake to be iced should be covered with a very thin coating of Apricot Jam. This causes the Icing to adhere and assists in keeping GREEN "S FONDANT ICING is ideal it bright, glossy and soft for : ’ ° a te for use with Green’s Sponge Mixture. 23 “$ x? +" ™ ~~, ~ -' P| a) “~~ on) SUNN NNN NEN RAN PUDDINGS General Method for Steamed Puddings. Place the Batter in a well-greased basin, and cover over the top with a greased paper to prevent water getting in Put the mixture on to cook immed- iately it is ready and be sure that the water is not allowed to cease boiling while the pudding is cooking. ) A good pinch of salt should be used with every recipe. KING’S PUDDING. INGREDIENTS.—] Packet Green's Aimond Sponge Mixture, 1 Egg, 2 oss. Suet, 2 ars. Breaderwmbs, 2 ozs. Flour, 2 ov 3 tablespoonsful Treacle, a pinch hittle Mulk MrtHop.—Grease a basin well and put the Treacle at the bottom. Mix all the dry ingredients and add a well- beaten Egg and the Milk. Put into the prepared basin, cover with greased paper and steam for 2 hours. CHOCOLATE PUDDINGS. INGREDIENTS.—1l packet Green's Sponge Mixture (Chocolate Flavour), 2 Begs, 3 ors, Buiter, « pinch of Salt.

Cook this with the app: pantry check, scaling, and the assistant.